Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten

Published 2021 View Full Article

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Title
Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten
Authors
Keywords
Starch fractionation, Potato starch, Model dough, Rheological properties
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages 110397
Publisher
Elsevier BV
Online
2021-05-11
DOI
10.1016/j.foodres.2021.110397

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